Texas de Brazil Potatoes Au Gratin Recipe

This Potatoes Au Gratin recipe has quickly become one of my favorite indulgent sides. I’ve always loved the creamy, cheesy layers at Texas de Brazil, but my first attempts at recreating them at home were far from perfect. The potatoes were either undercooked or the sauce was too thin, and I realized that achieving that rich, silky texture requires careful layering and the right cheeses.

After several tries, I finally nailed it: tender, creamy potatoes with a golden, bubbly top that tastes just like the restaurant version.

This dish is perfect for holiday dinners, special occasions, or any time you want a comforting, cheesy side that steals the spotlight.

Ingredients

Potatoes and Sauce

• 4 large russet potatoes, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• ½ cup heavy cream
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (optional, adds warmth)

Cheese

• 1½ cups shredded Gruyère cheese
• ½ cup grated Parmesan cheese
• ½ cup shredded sharp cheddar (optional for extra flavor)

Topping

• ¼ cup bread crumbs
• 2 tablespoons melted butter
• 2 tablespoons Parmesan cheese
• Fresh parsley for garnish (optional)

Preparing the Potatoes

Slice Evenly

• Peel and slice potatoes into ⅛-inch thick rounds
• Uniform thickness ensures even cooking

I learned the hard way that uneven slices result in some potatoes being undercooked while others turn mushy.

Pre-Cook Slightly (Optional)

• Bring a pot of water to a boil
• Blanch potato slices for 2–3 minutes
• Drain and pat dry

This step is optional but helps achieve tender layers without overbaking.

Making the Cheese Sauce

Start with a Roux

• Melt butter in a medium saucepan over medium heat
• Stir in flour and cook for 1–2 minutes until lightly golden

Cooking the flour first removes the raw taste and prevents a pasty texture.

Add Milk and Cream

• Gradually whisk in warm milk and heavy cream
• Bring to a gentle simmer until slightly thickened

Season and Add Cheese

• Stir in salt, pepper, and nutmeg
• Remove from heat and mix in 1 cup Gruyère and ¼ cup Parmesan until melted and smooth

I recommend using freshly shredded cheese; pre-shredded cheese often contains anti-caking agents that can affect the sauce.

Assembling the Casserole

Layering

• Preheat oven to 375°F (190°C)
• Grease a 9×13-inch baking dish
• Layer half of the potato slices in the dish
• Pour half of the cheese sauce over the potatoes
• Repeat with the remaining potatoes and cheese sauce

Even layering ensures every bite is creamy and cheesy.

Add Topping

• In a small bowl, combine bread crumbs, melted butter, and Parmesan
• Sprinkle evenly over the top layer
• Optionally, add a little extra Gruyère for a more decadent crust

Baking Instructions

• Cover the casserole with foil and bake for 25 minutes
• Remove foil and bake an additional 20–25 minutes until top is golden and bubbly
• Let rest for 10 minutes before serving

Resting allows the sauce to set slightly, making it easier to serve.

Preparation and Cooking Time

• Prep time: 25 minutes
• Cook time: 45–50 minutes
• Total time: About 1 hour 15 minutes
• Servings: 6–8

@spoonforkbacon

Tips for the Best Texas de Brazil Potatoes Au Gratin

• Use Gruyère for authentic flavor and smooth melting
• Preheat milk before adding it to the roux to avoid lumps
• Slice potatoes thinly and evenly for uniform cooking
• Let the casserole rest before serving
• Optional nutmeg adds a subtle warmth without overpowering

Variations and Substitutions

Cheese Options

• Substitute Swiss cheese if Gruyère is unavailable
• Use sharp cheddar for a tangier flavor
• Mix cheeses for layered complexity

Make It Lighter

• Use 2% milk instead of whole milk
• Reduce the cheese slightly and add a splash of chicken broth for a thinner sauce

Add-Ins

• Sautéed mushrooms or caramelized onions between layers
• Crispy bacon bits for a smoky twist

Serving Suggestions

• Serve as a side with roast beef, chicken, or pork
• Pair with a crisp green salad for balance
• Garnish with fresh parsley for a pop of color
• Excellent alongside holiday turkey or ham

Storage and Reheating

Storage

• Cool completely before covering
• Refrigerate for up to 3–4 days in an airtight container

Reheating

• Reheat covered in the oven at 350°F for 15–20 minutes
• Add a splash of milk if the sauce thickens too much

Freezing

• Freeze unbaked casserole for up to 2 months
• Thaw overnight in the refrigerator before baking

FAQs

Can I use Yukon Gold potatoes instead?

Yes, they work well, but they may be slightly creamier and less starchy than russets.

Can I make this ahead of time?

Yes, assemble the casserole and refrigerate for a few hours before baking.

Why is my sauce lumpy?

Likely, the milk was added too quickly or was too cold when whisked into the roux.

Can I make it gluten-free?

Yes, substitute flour with cornstarch or a gluten-free flour blend.

Can I add other toppings?

Absolutely—crispy fried onions, extra cheese, or fresh herbs work beautifully.

This Texas de Brazil-style potatoes au gratin is rich, cheesy, and perfectly creamy, bringing that restaurant-quality comfort to your dinner table. With the right balance of cheeses and careful layering, it’s a crowd-pleaser that will quickly become a holiday or weeknight favorite.